RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.2928
Energy (kCal)	88.819
Carbohydrates (g)	19.081
Total fats (g)	0.8393
Fatty acids, total saturated 20:0 (g)	0.0032
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0241
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1721
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0021
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0285
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1703
Proline (g)	0.1381
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.0058
Adjusted Protein (g)	0.0000
Cystine (g)	0.0646
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7215
Copper, Cu (mg)	0.2846
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4778
Total lipid (fat) (g)	0.8393
Vitamin K (phylloquinone) (g)	43.8414
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0160
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	19.2600
Folate, total (g)	85.2779
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1732.5337
Energy (kcal)	88.8190
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0059
Fatty acids, total saturated 14:1 (g)	0.0021
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0484
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	12.8383
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	114.7224
Lutein + zeaxanthin (g)	1.0700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.2175
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	43.0365
Fatty acids, total saturated 16:0 (g)	0.1535
Carbohydrate, by difference (g)	19.0810
Vitamin D (IU)	0.0000
Fructose (g)	1.0379
Fluoride, F (g)	1.0700
Aspartic acid (g)	0.6374
Tyrosine (g)	0.1113
Potassium, K (mg)	870.4547
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	86.3568
Serine (g)	0.1784
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1533
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0021
Fatty acids, total saturated 22:0 (g)	0.0021
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.1085
Isoleucine (g)	0.1543
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0032
Niacin (mg)	1.8918
Water (g)	349.4894
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	933.7331
Sodium, Na (mg)	67.1825
Iron, Fe (mg)	1.8257
Energy (kJ)	367.6518
Ash (g)	2.1625
Caffeine (mg)	0.0000
Glycine (g)	0.1570
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2276
Fatty acids, total polyunsaturated (g)	0.2518
Vitamin E (alpha-tocopherol) (mg)	1.1111
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.4155
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.3509
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.0630
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0021
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2154
Folate, food (g)	85.2779
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1174
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0139
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0011
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	70.6094
Fatty acids, total polyunsaturated 16:1 c (g)	0.0032
Fatty acids, total saturated (g)	0.2147
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	58.6225
Fatty acids, total saturated 10:0 (g)	0.0193
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2159
Glutamic acid (g)	1.4678
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	210.4948
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.2321
Folate, DFE (g)	85.2779
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	5.1085
Tryptophan (g)	0.0457
Threonine (g)	0.1623
Fatty acids, total polyunsaturated 18:1 c (g)	0.0289
Manganese, Mn (mg)	0.4357
Protein (g)	5.2928
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1072
Betaine (mg)	0.0000
Phosphorus, P (mg)	122.6422
Tocopherol, gamma (mg)	0.2140

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 1. Pre-heat oven to 180°c (350°f). Pour a good glug of olive oil into a large, oven-proof dish. | 2. 2. Place bacon and cauliflower into oven-proof dish and bake uncovered for 20 minutes The cauliflower should have golden-brown edges. | 3. 3. Meanwhile, cook pasta for 2 mins less than package-directions. Reserve some pasta water in a cup. | 4. 4. Place canned tomatoes and garlic halves in a food processor and blend until well combined. Add tomato mixture to bacon an cauliflower and bake uncovered for a further 10 minutes. | 5. 5. Add drained pasta to the oven dish and toss it in the sauce until well combined. Add salt and pepper to taste (you will not need much salt due to the saltiness of the bacon). | 6. 6. Cover the pasta and leave for 5 mins off the heat to soak up the sauce. Add some pasta water if it becomes too dry. | 7. 7. Uncover and add olives and fresh basil. Toss to combine. Serve with plenty of freshly grated Parmesan. Yummy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil				-	-	-	-
streaky bacon	6	slices	smoked chopped	-	-	-	-
cauliflower	1		washed chopped	26.75	5.3179	2.0544	0.2996
tomato	1	can	canned	62.068999999999996	13.7631	3.2384	0.5397
garlic clove	2		peeled halved	-	-	-	-
chili flake	1	pinch		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
black olive	100			-	-	-	-
basil leaf	1	good		-	-	-	-
salt black pepper				-	-	-	-
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Bacon and Roasted Cauliflower Pasta